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Roasted Mussels

This recipe for roasted mussels, courtesy of Sam Hayward of Fore Street, brings the delicious taste of the sea to any meal.

  • Servings: 2
Roasted Mussels

Source: The Martha Stewart Show, March 2007


  • 2 pounds fresh blue mussels, debearded and rinsed
  • 1 1/2 ounces whole almonds, skin on
  • 3 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons finely minced shallots
  • 2 cloves garlic, finely minced
  • 6 tablespoons dry white wine, such as Sauvignon Blanc
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh chervil leaves
  • Coarse sea salt and freshly ground pepper
  • Crusty bread, for serving


  1. Preheat oven to 400 degrees. Spread almonds in an even layer on a baking sheet. Transfer baking sheet to oven and roast until fragrant, about 5 minutes; let cool. Coarsely chop almonds by hand or pulse in a food processor.

  2. Place a 5 1/4 quart nonreactive cast-iron roasting pan over medium heat. Add 1 tablespoon butter and cook until melted. Add shallots and garlic, cooking until translucent, 2 to 3 minutes. Add wine and lemon juice, bring to a boil, and immediately remove from heat. Toss in herbs and almonds; season with salt and pepper.

  3. Increase oven temperature to 450 degrees. Arrange mussels in the roasting pan in no more than two even layers. Cut remaining 2 1/2 tablespoons butter into pieces and place over mussels. Transfer to oven and roast, tossing mussels to coat, every 3 to 4 minutes, until mussels have opened and sauce is creamy. Serve immediately with bread for dipping.

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